Tag: vegan

breakfast. 
1/4 cup almond milk, unsweetened 
1 tbsp chia seeds, whole
1 soy yogurt (I used silk strawberry)
mix vigorously in a jar and place in the fridge overnight.
wake up.
top with fruit (I used bananas and strawberries).
if desired, shake an ample amount of cinnamon on each bite.
watch the sun appear between the buildings.

almond butter cups!

I experimented with some almond butter cups from Oh She Glows. Another note about being super amateur- I had to figure out how to use K’s food-processor-blender-in-one. I had only used it to make smoothies thus far, and I had to put together the food processor. I know, rocket science.
I’m glad my bachelor’s degree came in handy, since I did eventually figure it out.

 Raw Almond Butter Cups from Oh She Glows

Almond Butter Cup Base:
3/4 cup raw almonds, ground into a meal
1/4 cup rolled oats, ground into a flour
2 tablespoons raw almond butter
1.5 tablespoons coconut oil, warmed
1.5 tablespoons pure maple syrup (I used fresh Vermont maple syrup from our road trip!)
1/4 teaspoon cinnamon
1/4 teaspoon pure vanilla extract
pinch of fine grain sea salt, to taste
for the topping:
3 tablespoons coconut oil
3 tablespoons pure maple syrup
2 tablespoons cocoa powder
pinch of fine grain sea salt, to taste
1. Add almonds and oats into a high-speed blender and blend on high until a flour forms. Dump into a large bowl and break up any clumps with your fingers.
2. Add the nut butter, coconut oil, maple syrup (or agave), cinnamon, vanilla, and salt into the bowl. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough.
3. Line a mini (or regular) muffin tin with paper liners or use a silicone muffin holder. Portion the dough into each muffin cup and press down until even and smooth.
4. To make the chocolate sauce: Whisk together the coconut oil, sweetener, cocoa powder, and salt until no clumps remain. Spoon the sauce over top each of the cups, distributing evenly. Garnish cups with sliced almonds if desired.
5. Place in the freezer in a flat area for 30-45 minutes, until firm. Pop out the cups & enjoy immediately!
My batter did yield slightly more than I could fit into one silicone mini muffin tray, and the cocoa sauce got a little gloopier for the leftover few that I made. But still tasted good!